Edible watermelon bowls with sorbet

Sandra Denneler is a SheKnows Expert who's been making and doing her entire life. Growing up, her favorite book was the 1973 World Book Encyclopedia's Childcraft Volume 11, Make and Do. An art director at Wichita State University, Sandra...

What-a-melon!

Serve up scoops of smiles in these edible watermelon ice cream bowls. You won't believe how easy and fun they are to make. Just dip balloons into melted candy wafers, and you'll create a delicious dessert dish.

Squeeze some of the vibrant green candy melt into a sun ray pattern on top of the melted dark green candy melt that is in the bowl. Important: You will need to recreate the sun ray pattern before dipping each new balloon.

2

Create a bowl shape with candy melts

Inflate and tie six balloons, slightly smaller than your bowl. Dip the first balloon into the candy melts and coat the bottom half.

Place on a cookie sheet lined with waxed or parchment paper.

3

Repeat the process to thicken bowls

Refrigerate watermelon bowls on the parchment paper for 10-15 minutes.

Reheat your leftover candy melt mixtures and repeat the dipping process with each watermelon bowl to add a second layer for thickness.

Refrigerate for an hour.

4

Remove the balloons

To remove the balloons from the watermelon bowls, cut the tops to release the air. Slowly pull the deflated balloons away from the sides of the bowls.

Reveal your finished bowls.

5

Add "watermelon flesh"

Scoop pink ice cream, sherbet or sorbet into each bowl and top with mini chocolate chips for the watermelon "seeds."